Very easy to make, and it used up the rest of the goat cheese that we had from earlier in the week.
Raw Spring Vegetable Salad with Goat Cheese
Here a simple dressing coats crisp shavings of raw carrots and radishes.
2 medium carrots
1/4 cup thinly sliced spring onion
1 (8-ounce) bunch radishes with tops
1 tablespoon thinly sliced fresh basil
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 (4-ounce) package goat cheese, cut into 8 slices
1. Shave carrots into ribbons with a vegetable peeler to measure 2 cups. Combine carrots and onion in a large bowl.
2. Wash radishes and radish greens thoroughly; drain and pat dry. Cut radishes into thin slices to equal 1 3/4 cups; thinly slice radish greens to equal 1 cup. Add radishes, radish greens, basil, and next 4 ingredients (through pepper) to carrot mixture; toss gently to coat.
3. Arrange goat cheese on a serving platter; top with salad. Serve immediately.
Yield: 4 servings (serving size: 2 cheese slices and about 1 cup salad)CALORIES 132 ; FAT 9.5g (sat 4.6g,mono 3.8g,poly 0.6g); CHOLESTEROL 13mg; CALCIUM 73mg; CARBOHYDRATE 6.4g; SODIUM 309mg; PROTEIN 6.2g; FIBER 2g; IRON 1.1mg
Cooking Light, APRIL 2009
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